Introducing: Macaron Eggs. Don’t they have you hoppin’ right into springtime and Easter? The Bunny still “visits” our house, and the boys absolutely love these dark chocolate, ganache-filled cookies. They almost ignore the rest of the basket. In this recipe, I used almond flour, making them gluten free and delicious! The flavor doesn’t actually even come from the cookie; it’s all in the rich dark chocolate filling. Making the macaroons are a little time consuming, so make sure you have a free afternoon to complete. If you’re short on time but still want a homemade goodie for Easter, try these no-bake, easy-peasy Bunny Truffles.
I found a sheet of egg shapes online and printed it off for my baking sheet. Use a piping bag and fill in the egg shapes. Start at the bottom of the egg and pipe upward to the narrow part of the egg (top part). You can wack the pan a bit to get out any air bubbles. Yes, wack! Hold both sides of the pan, and give it 2-3 wacks to release any bubbles.
Once piped, let your macarons “rest for 30 minutes” before you bake them. Bake at 300 for 5-6 minutes, and then turn the pan and bake another 5-6 minutes. A little tip when you bake that my nephew taught me is to stick a mitt into the oven door to help release the steam a bit. You don’t have to do this, but it emulates a bakery as best as possible. The mitt will literally just be wedged in between the oven door and the oven to make the door ajar.
THE GANACHE FILLING
Find the best matched eggs to use for top and bottoms. Pipe the chocolate ganache in between, and voila, you have an egg macaron sandwich. Use Americolor Edible Pens for decorating the macaroons. They’re edible, fun ways to add some Easter flare to your eggs!
Photos by: Maria Hedrick Photography